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Recipes
Easy Cheesy Beef and Bow-Ties
By sklesley
In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked
- 2 1/2 cups uncooked bow-tie (farfalle) pasta (6 oz), cooked according to package directions
- 1 lb lean (at least 80%) ground beef
- 1/2 cup chopped green onions (8 medium)
- 1 can (10 3/4 oz) condensed Cheddar cheese soup
- 1 cup Old El Paso™ Thick 'n Chunky salsa
- 1 1/2 cups shredded Cheddar-American cheese blend (6 oz)
Comforting Cheesy Potatoes
By sklesley
In a 4 qt. slow cooker, combine the first six ingredients
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 small onion, finely chopped
- 1/4 cup butter, melted
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1 pkg. (32 oz.) frozen cubed hash brown potatoes, thawed
- 2 cups (8 oz.) shredded cheddar cheese, divided
Easy German Potato Casserole
By sklesley
Heat oven to 350. Mix soup, sour cream and vinegar in a large bowl until blended
- 1 can condensed cream of potato soup
- 1 1/2 cups sour cream
- 3 tbsp. white vinegar
- 1 pkg. (32 oz.) frozen Southern-Style hash brown, thawed
- 1 pkg. (8 oz.) shredded Swiss cheese
- 8 slices bacon, cooked, crumbled, divided
- 6 green onions, sliced, divided
- 2 cups French fried onions
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By sklesley
Directions Preheat oven to 350º F
- 1/2 Lb. bacon
- 1 (15 oz.) can butter beans, rinsed and drained
- 1 (15 oz.) can lima beans, rinsed and drained
- 1 (15 oz. can) red kidney beans, rinsed and drained
- 1 (15 oz.) can white kidney beans, rinsed and drained
- 1 (15 oz.) can navy beans, rinsed and drained
- 1 medium white onion, diced
- 3/4 cup brown sugar
- 1/2 cup cider vinegar
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
Apple Pecan Crisp
By sklesley
Preheat oven to 350. Lightly grease a 9x13" pan
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 cup rolled oats
- 1 cup flour
- 1/2 cup butter, melted
- 4 cups apples, peeled, cored, and chopped
- 2 tsp. cinnamon
- Caramel syrup
Makeover Toffee Crunch Dessert Recipe
By sklesley
In a large bowl, whisk milk and pudding mix 2 minutes
- 1-1/2 cups cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 2 cartons (8 ounces each) frozen fat-free whipped topping, thawed
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 4 Butterfinger candy bars (2.1 ounces each), crushed
Balsamic-Maple Acorn Squash
By sklesley
Preheat oven to 400. Cut squash lengthwise in half; remove and discard seeds
- 1 acorn squash (1 1/2 lb.)
- 1/4 cup Balsamic Vinaigrette dressing
- 3 Tbsp. maple-flavored or pancake syrup
- 1/2 tsp. ground nutmeg
Strawberry Cheesecake Salad
By sklesley
Stir together cool whip, yogurt, and pudding
- 12 oz. cool whip
- 1 (3 1/2oz.) pkg. instant cheesecake pudding
- 3 (6 oz.) containers strawberry yogurt
- 1 lb. fresh strawberries, sliced
- 2 bananas, sliced
- miniature marshmallows (optional)
Tortilla Chicken Bean Soup Recipe
By sklesley
In a large saucepan, combine the first eight ingredients
- 1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted
- 1-1/3 cups water
- 1 cup salsa
- 1 cup canned pinto beans, rinsed and drained
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup frozen diced cooked chicken
- 1 teaspoon ground cumin
- Crushed tortilla chips, shredded cheddar cheese and sour cream
One Pan Mexican Quinoa
By sklesley
Cook onion and jalapeno in a little olive oil until onion is translucent
- 1 small onion
- 1/2 cup chopped jalapeno pepper
- 1 can corn, drained
- 1 can black beans, drained
- 1 can fire roasted tomatoes
- 3/4 cup quinoa
- 1 cup vegetable broth
- 1 tsp. chili powder
- 1/2 tsp. cumin